Cooked Salad Dressing

1 1/2 cups hot milk

2 beaten eggs

1 tablespoon salt

3 tablespoons flour

2 tablespoons sugar 2 teaspoons mustard Dash of cayenne 1/2 cup hot vinegar

Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted butter or salad oil may be added, but recipe is very good without either.

Cooked Salad Dressing (Evaporated Milk)

1/2 teaspoon salt 1 teaspoon mustard 1 1/2 teaspoons sugar 1 1/2 teaspoons flour Few grains eayenne

1 beaten egg

1 tablespoon melted butter

1/3 cup evaporated milk

2/3 cup hot water

1/4 cup vinegar

Mix in order given, and cook over hot water for ten minutes, stirring constantly at first.

Currant Jelly Dressing

1/4 cup currant or any other tart jelly

2 tablespoons candied ginger chopped

4 tablespoons oil Juice of 1/2 lemon Dash of cayenne

Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne.

Devilled Ham Dressing

1 egg

1 small can devilled ham

1/2 cup vinegar

1/4 cup water

1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon mustard 1/4 teaspoon cornstarch

Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes.

French Dressing

2/3 cup oil 1/3 cup vinegar 1 1/4 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon mustard

1 teaspoon powdered sugar

Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.

Mayonnaise Dressing

Yolk of 1 egg 1 teaspoon salt 1/2 teaspoon powdered sugar

1 teaspoon mustard 1/2 teaspoon paprika

1 cup salad oil

2 tablespoons vinegar

1 tablespoon lemon juice

Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and lemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold.

Potato Mayonnaise

1/2 cup mashed potatoes

2 tablespoons oil

3 tablespoons vinegar 1 teaspoon horseradish

1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon mustard

1/4 teaspoon sugar

Mix in order given and serve with vegetable salad or cold meat.

Russian Dressing

To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise.

Sour Cream Dressing

1/2 cup sour cream 1/4 teaspoon salt

1 teaspoon powdered sugar 3 tablespoons chili sauce

Beat cream until stiff; add salt, sugar, and chili sauce.

Quick Mayonnaise

3 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon mustard 1/4 teaspoon paprika

1/2 teaspoon sugar 3 tablespoons oil 1 tablespoon vinegar 1 egg

Cream butter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of egg. Do not chill.

Uncooked Salad Dressing (Condensed Milk)

2 eggs beaten

1 can condensed milk

1/4 cup melted butter

1 cup vinegar 1 1/2 teaspoons salt 1 1/2 teaspoons mustard

Dash of cayenne

Mix, and beat with egg beater until thickened.